Stewed cabbage with pork vermicelli
By SidneyPurdy
Ingredients: salt,huadiao wine,sweet potato vermicelli,cabbage,pork,ginger slices,rock sugar,soy sauce,octagonal,soy sauce
Recipe Recommendations
- pork 400 grams
- cabbage half a
- sweet potato vermicelli 150 grams
- octagonal the 2
- ginger slices 3 tablets
- rock sugar 8 grams
- soy sauce 2 tablespoons
- salt 1/2 tsp of
- soy sauce 1 tsp
- huadiao wine 1 tsp
Steps for Stewed cabbage with pork vermicelli
1
Boil water in the pan, add in the diced pork and blanch until the water boils, pick up and wash, and drain the water.2
Put 1 tablespoon of oil in the pan, add pork pieces, and stir-fry over low heat until slightly yellow. 3
Pick up the meat pieces, add rock sugar, and stir-fry on low heat until caramel. Add the meat pieces and stir-fry until evenly colored. Add the Beijing onion section, star anise, ginger slices, and Huadiao wine and stir-fry until fragrant. Add 1200ml of water and all seasonings, cover over high heat and bring to a boil, turn to low heat and simmer for about 60 minutes4
Halfway through cooking, pick up the green onion and ginger slices, soak the vermicelli in warm water in advance until soft, and when the water in the pot is stewed to 1/3, add the soaked vermicelli and cabbage. Open the lid and cook over medium to medium heat, and cook the vermicelli for a slightly longer time. Finally cook until the vermicelli soften.Stewed cabbage with pork vermicelli Make Tips
1. When making this dish, do not use too many spices; a little of each is sufficient to avoid overpowering the natural aroma of the meat.
2. There are many types of vermicelli on the market, but I personally prefer sweet potato noodles. Before using them, simply soak them in warm water to soften. Do not soak them in boiling water, and certainly do not boil them beforehand. Once added to the pot, cook for 10 minutes. Do not cook for too long, otherwise they will easily fall apart.